Spaghetti alla Chitarra with Chickpea Ragout

Is a hearty and genuine vegan and vegetarian first course, a valid alternative to the classic pasta dish with meat sauce. A simple and tasty dish that sees chickpea sauce as a condiment, a delicious variant of the classic Italian Sunday sauce, with a rich and creamy sauce that features simple ingredients, lots of aromatic herbs with an extra touch of flavor thanks to the simmering that allows the ingredients to blend perfectly. This is the secret of the goodness of this preparation. As our grandmothers did, it is essential to be patient, respect the times, cooking over low heat, an earthenware casserole and a lot of love. For a good sauté, the celery, carrot, and onion vegetables must be cut into cubes with a knife and not shredded in the mixer; then they are gently sautéed in a good olive oil. Chickpeas, provide vitamins, minerals and fiber and are among the oldest cultivated ingredients in the world. Small delights, considered the legumes of good mood, contain a high protein value and are perfect for vegan and vegetarian diets. Originally from Asia, today we find this legume in every supermarket in various formats: dried, canned or in precooked jars. Another fundamental ingredient for our recipe is spaghetti alla chitarra, a pasta shape also known as "maccheroni alla chitarra" or "tonnarelli", typical of traditional Abruzzo cuisine, where they are usually seasoned with a tomato sauce and meatballs. Now let's see what we need to make our Spaghetti alla Chitarra with Chickpea Ragout. Ingredients 1 pack of Spaghetti alla Chitarra gr. 250 150 grams of chickpeas 600 grams of tomato puree 1/2 glass of red wine 1 shallot 1/2 white onion a celery stalk 2 carrots rosemary 2 bay leaves a teaspoon of sweet paprika a clove of garlic salt extra virgin olive oil vegetable broth to taste Parmigiano Reggiano Steps The night before the preparation of the chickpea sauce, we soak our chickpeas in cold water. Wash and peel all the vegetables, cut them into small cubes possibly of equal size with a knife. Put the sprig of rosemary and bay leaves in an earthenware pan with a drizzle of extra virgin olive oil and over low heat and let it flavor, add the chopped vegetables and let them flavor over low heat. In the meantime, drain our chickpeas from the soaking water and chop them coarsely with a knife. As in the classic meat sauce, add the chopped Chickpeas to the sauté, let it flavor and blend with red wine. As soon as the wine evaporates, add the tomato sauce, season with a pinch of salt, cover with a lid and continue cooking over low heat for an hour, an hour and a half. If necessary, add a few ladles of vegetable broth. In plenty of hot salted water, cook our Spaghetti alla Chitarra for the indicated time, drain them and put them in a large pan with our chickpea sauce and let them flavor. Plate and decorate with a few sprigs of rosemary and bay leaf.